Save to Pinterest I discovered this recipe on a Tuesday night when I had ricotta left over from making lasagna and absolutely nothing to do with it. A friend texted asking what I was making for appetizers at the weekend dinner I'd completely forgotten to plan, and I found myself staring at that container of creamy white cheese like it held the answer. Three hours later, after melting together garlic and butter, toasting bread until it turned golden, and drizzling everything with hot honey that smelled like pure trouble, I knew I'd stumbled onto something special.
My neighbor came over while I was testing this recipe and the aroma of garlic and baking bread pulled her straight into the kitchen before I could even offer. She grabbed a piece right off the baking sheet, burned her mouth a little, laughed about it, and asked if she could buy the recipe from me. That's when I knew this wasn't just good—it was the kind of appetizer people remember.
Ingredients
- 1 large French baguette, halved lengthwise: Look for one with a crispy crust and airy interior; day-old bread actually works better here because it's less fragile and toasts more evenly.
- 1 cup whole-milk ricotta cheese: Don't skip the whole-milk version—it's richer and creamier than low-fat, which makes all the difference in how luxurious this tastes.
- 2 tablespoons unsalted butter, softened: Softening it first means it mixes smoothly into the ricotta without any lumpy bits.
- 3 cloves garlic, finely minced: Fresh garlic is non-negotiable here; pre-minced garlic from a jar won't give you that bright, sharp flavor that makes people close their eyes when they bite into this.
- 1/4 cup freshly grated Parmesan cheese: Grate it yourself right before using—pre-grated versions are coated with anti-caking agents that dull the flavor.
- 2 tablespoons fresh parsley, finely chopped: It adds a subtle freshness that keeps the richness from becoming overwhelming.
- 1/2 teaspoon kosher salt: Kosher salt has a milder flavor than table salt, so you get seasoning without bitterness.
- 1/4 teaspoon freshly ground black pepper: Grind it fresh if you can; the difference between fresh and pre-ground is honestly shocking.
- Zest of 1 lemon (optional, for brightness): I skip this sometimes, but when I add it, the whole thing tastes more vibrant and less one-dimensional.
- 1/4 cup honey: Use whatever quality you have on hand—raw, infused, doesn't matter much since you're heating it anyway.
- 1 teaspoon hot sauce: Sriracha is classic, but I've used everything from Frank's RedHot to a spicy Thai chili sauce depending on my mood and what's in the fridge.
- 1/2 teaspoon red pepper flakes: These add texture and heat that lingers just long enough to keep things interesting.
Instructions
- Get your oven ready:
- Preheat to 400°F and line a baking sheet with parchment paper so the bread doesn't stick and cleanup is painless.
- Make the ricotta mixture:
- Combine the ricotta, soft butter, garlic, Parmesan, parsley, salt, pepper, and lemon zest in a bowl and stir until it looks smooth and creamy—this takes about a minute of mixing and feels very satisfying. If it seems too thick, a tiny splash of milk loosens it right up.
- Prepare the bread:
- Place your halved baguette cut-side up on the parchment paper and spread the ricotta mixture generously and evenly over both halves, getting all the way to the edges so every bite has some richness.
- Bake until golden:
- Pop it in the oven for 12 to 15 minutes—you're looking for the cheese to turn light golden and the bread edges to get crispy and brown. Don't walk away; ovens vary and you want to catch it at that perfect moment.
- Make the hot honey:
- While the bread bakes, pour honey into a small saucepan and warm it gently over low heat, then stir in the hot sauce and red pepper flakes and let it bubble softly for a minute or two. The honey will smell amazing and look like liquid gold.
- Drizzle and serve:
- The second the bread comes out of the oven, drizzle that hot honey all over it generously—the warmth makes everything mix together beautifully. Slice into pieces and serve while it's still warm enough to burn your mouth if you're impatient like I am.
Save to Pinterest 
Save to Pinterest Last month I made this for a book club meeting and somehow it became the only thing anyone talked about for the whole two hours. A woman I'd never met before asked for the recipe three times because she kept forgetting to write it down, and by the end of the night I'd typed it into my phone and sent it to five different people. That's when it stopped being just an appetizer and became proof that food really does bring people together.
Why the Hot Honey Changes Everything
The combination of creamy, savory, and spicy-sweet is what makes this recipe work so well. Most appetizers are one-dimensional, but this one keeps your palate interested from the first bite to the last, with the heat from the honey building slowly and the richness of the ricotta grounding it all. Every element serves a purpose—the Parmesan adds nuttiness, the garlic brings punch, the honey brings sophistication, and the red pepper flakes make sure you can't ignore it.
Making It Your Own
I've made this recipe at least fifteen times now and never the exact same way twice, and that's kind of the beauty of it. The base is so solid that you can play with it without worrying you'll ruin it. One time I added crispy bacon, another time I threw in some sun-dried tomatoes, and last week I mixed in some fresh basil and it was incredible.
Storage, Timing, and Last-Minute Saves
You can make the ricotta mixture up to a day ahead and keep it covered in the fridge, which takes a lot of stress out of entertaining. The hot honey also keeps in an airtight container for a week and actually tastes better the next day once the flavors have had time to get to know each other. If you're in a time crunch, skip the homemade hot honey and just warm some store-bought spicy honey from the store—nobody will judge you.
- Make the ricotta spread the night before to save yourself stress on party day.
- The bread can be halved and waiting on a baking sheet for up to two hours before baking.
- Leftovers reheat beautifully in a 350°F oven for about five minutes, though honestly they rarely last long enough to test this theory.
Save to Pinterest 
Save to Pinterest This recipe has become my secret weapon for impressing people without actually trying very hard. It's the kind of dish that makes you look like you spent all day in the kitchen when really you spent thirty minutes, and that's worth its weight in gold.
Recipe FAQs
- → Can I prepare the ricotta spread ahead of time?
Yes, mix the ricotta spread up to 24 hours in advance and store it refrigerated. Bring it to room temperature before spreading on the bread for even baking.
- → What type of bread works best?
French baguette is ideal for its crusty exterior and soft interior. Sourdough or ciabatta make excellent alternatives, each bringing their own texture and flavor profile.
- → How can I adjust the spice level?
Start with less hot sauce and red pepper flakes, then add more to taste. For a milder version, omit the red pepper flakes entirely and use just a few drops of hot sauce.
- → Can I make this dairy-free?
Substitute dairy-free ricotta and butter alternatives. The texture and baking time remain similar, though the flavor profile will shift slightly.
- → What wines pair well with this dish?
A crisp Sauvignon Blanc cuts through the richness, while a light Chianti complements the Italian flavors. For red wine lovers, a chilled Beaujolais works beautifully.